Yorkshire Pudding
Yorkshire pudding brings my childhood back instantly although why we had so much of it as kids is beyond me. My mother believed they made us strong. (I’m sure these puddings were wonderfully beneficial in the snowstorms of Yorkshire).
My advice : Make the batter the night before
3 eggs – 115g/4oz flour – 275ml/half pint milk – beef dripping – salt
Method
- Mix eggs, flour and a pinch of salt.
- Add the milk, stirring constantly, to produce runny batter.
Leave this to rest, covered, in the refrigerator for up to 12 hours.
- Place 1cm/ ½in of beef dripping in the bottom of each pudding mould, or across the bottom of a rectangular roasting tray
- Heat the dripping in a hot oven for about ten minutes, until it’s piping hot.
- Remove the roasting tray, pour in the batter, and immediately return
- Bake for 25 minutes -don’t open the oven door for the first 20 minutes.
Serve immediately with the carved roast beef.